Preheat oven to 425 degrees F.

Spread the brussels sprouts in an even layer on a large sheet pan and drizzle with a little olive oil, tossing them so that they are evenly coated.  Sprinkle with salt and pepper.

Roast brussels sprouts in the oven for about 15 minutes, shake the pan really good or toss the brussels sprouts with a spoon, then pop them back in the oven to cook for an additional 15 minutes.

While the brussels sprouts are roasting, whisk together the pomegranate juice, honey, balsamic vinegar and garlic in a small saucepan on the stove and bring to a boil.  Reduce the heat to medium and let the mixture boil for about 5 to 8 minutes, until the sauce has thickened and is syrupy.

When the brussels sprouts have about 5 or 6 minutes left, sprinkle the pine nuts onto the sheet pan and let them roast, until the brussels sprout are golden and crispy.

Transfer the brussels sprouts from the sheet pan onto a platter and drizzle the pomegranate glaze over top, tossing to combine.  Sprinkle with pomegranate seeds, roasted pine nuts and additional salt/pepper, as needed!